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Pork sausage

A technology for pork sausage and pork, applied in the field of pork sausage, can solve the problems of limited nutrition and health care function, single taste, no use of pork in sausage, and preparation of elongatum to prevent and treat high blood fat, etc., and achieve the effect of supplementing protein nutrition.

Inactive Publication Date: 2013-02-27
蒋科罡
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing sausages are not prepared with pork and syringa to prevent and control hyperlipidemia, the taste is single and the nutritional and health functions have limitations

Method used

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Examples

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Embodiment Construction

[0020] A kind of pork sausage, including the following raw materials: 5 kg of pork, 0.5 kg of dry powder of Shenjincao liquid extract, 0.14 kg of salt, 0.3 kg of white sugar, 200 ml of white wine, 0.03 kg of essence, 0.04 kg of white pepper powder, and 0.04 kg of minced ginger ; The dry powder of Shenjincao liquid extract is made from Shenjincao, frangipani, licorice, dodder, poria cocos, rush, Ophiopogon japonicus, and ebony in a ratio of 10:10::10:10:5:5: The extract is then freeze-dried and pulverized into dry powder.

[0021] Preparation process: 1. First chop the pork to make meat filling, then mix other ingredients well, pour it into the meat filling, mix it into a paste, marinate for 2 hours, and put it into the sausage filling machine; 2. Put one end of the casing into the sausage enema Machine filling, one piece every 18cm, sealed at both ends; 3. Put the above finished products into a container, cook, sterilize, and cool.

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PUM

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Abstract

The invention relates to the field of sausages and provides a pork sausage for preventing and treating hyperlipidemia. The pork sausage comprises raw materials including, by weight, 5-6 kilograms of pork, 0.5-1 kilogram of buck grass liquid extract dry powder, 0.14 kilogram of salt, 0.3 kilogram of white sugar, 200ml of white spirit, 0.03 kilogram of essence, 0.04 kilogram of white pepper powder and 0.04 kilogram of bruised ginger. Buck grass, frangipani and liquorice are proportioned according to 10-20:8-20:3-10 to prepare liquid extract, and then the liquid extract is freeze-dried and crushed to form the buck grass liquid extract dry powder. The pork sausage is pure, fresh and sweet in flavor, new flavor of the sausage is added, the pork sausage has the effects of relaxing muscles, stimulating blood circulation, clearing phlegm, obstructing dampness and reducing blood lipid, and people can supplement nutrition and reduce the blood lipid by eating the pork sausage for a long time to prevent and treat the hyperlipidemia.

Description

technical field [0001] The invention relates to a pork sausage, in particular to a pork sausage for preventing and treating hyperlipidemia. Background technique [0002] Pork is sweet and flat in nature, rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other components. It is the main non-staple food in daily life. ; Anyone who is weak after illness, postpartum blood deficiency, yellowish and thin, can be used as a nourishing product. [0003] Existing sausages are not formulated with pork and sarcocarpus to prevent and control hyperlipidemia, and the taste is single and the nutritional and health care functions have limitations. For example, the patent application No. 02158509.1 published in the China Patent Information Center is the invention of selenium-containing barley pork sausage. This invention discloses a selenium-containing barley pork sausage. The ingredients are: 20% barley powder, 70% pork, mold 10% tea powder is made into minced pork, season...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/30A61K36/484A61K36/8968A61P3/06A23L13/60
Inventor 不公告发明人
Owner 蒋科罡
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